Bara

urad dal, soaked for 8 to 10 hours (about 200 grams) • salt • green chili • cumin seeds • grated ginger • curry leaves, finely chopped • asafoetida (hing) • rice flour • Oil for frying

sabudana (tapioca pearls) (about 150 grams) • potatoes (about 250 grams) • green chilies • black peppercorns • peanuts (about 70 grams) • Salt to taste • oil

For the batter: • chickpea flour (about 240 grams) • Salt to taste • carom seeds (ajwain) • asafoetida (hing) • For the potato filling: • medium boiled potatoes • green chilies • chopped cilantro • garlic cloves • turmeric powder • salt •

tapioca pearls (sabudana) (about 150 grams) • boiled and mashed potato • coarsely ground peanuts (about 70 grams) • green chilies, finely chopped • Rock salt (sendha namak), to taste • black pepper, chopped cilantro • oil (about 950 ml) for frying

urad dal (about 200 grams) • Salt to taste • Oil as needed (for frying) • plain yogurt (about 500 grams) • Some sweet tamarind chutney • little red chili powder • little roasted cumin powder • Some pomegranate seeds for garnish • sprigs of fresh cilantro • little fine sev

sabudana (tapioca pearls) (about 150 grams) • coarsely ground peanuts (about 65 grams) • finely chopped green chili • Chopped fresh cilantro • boiled potatoes • lemon juice • garam masala • oil • Black salt or sendha namak (rock salt), to taste

boiled potatoes • pav buns (or soft dinner rolls) • chickpea flour (besan) (about 120 grams) • -inch piece of ginger • Cilantro, finely chopped, • garlic cloves • red chili powder • turmeric powder • mustard seeds • lemon juice • Oil, as needed for frying

large green chili peppers • potatoes • chickpea flour (besan) • carom seeds (ajwain) • Salt, to taste • turmeric powder • baking soda • lemon juice • Water, • ground coriander • ground red chili powder • garam masala •

split urad dal (about 100 grams) • split moong dal (about 100 grams) • green chilies • ginger • Salt, to taste • Oil, • Rasam • small bowl toor dal (about 1/2 cup or 100 grams) • mustard seeds • garlic cloves • onions • tomatoes •

fresh split pigeon peas (tuvar dal) (about 200 grams) • tomatoes • tamarind pulp • onion • garlic cloves • ginger • green chilies • Cilantro, • split black gram (urad dal) (about 400 grams) • turmeric • Red chili powder, to taste • coriander powder •

tapioca pearls (sabudana) • roasted peanuts, coarsely ground • boiled potatoes • cumin seeds • finely chopped green chilies • salt • black salt • red chili powder • finely chopped cilantro • Oil, as needed, for frying the vadas • ginger paste • sugar (ground) •

sabudana (tapioca pearls) (about 320 grams) • boiled potatoes • Salt to taste • red chili powder • green chilies, chopped • cumin seeds • garam masala

urad dal (about 2 cups or 400 grams) • onions • cilantro (about 1 cup or 20 grams) • green chilies • Salt to taste • turmeric powder • red chili powder • Oil as needed for frying • For garnish: • Garlic chutney • Green chutney • Tomato chutney •

split moong dal with skin (about 500 grams) • thick yogurt (about 500 grams) • vegetable oil (about 500 grams) • Salt to taste • little fresh cilantro • roasted cumin powder • Red chili powder • black pepper powder • little fresh ginger as needed

chickpea flour (about 1 cup) • salt, or to taste • red chili powder • carom seeds (ajwain) • coriander powder • potatoes (about 4 medium) • coriander powder • red chili powder • dried mango powder (amchur) • green chilies, finely chopped • fresh cilantro, finely chopped • -inch piece ginger, finely chopped •

thick, mild green peppers • chickpea flour (besan) (about 240 grams) • carom seeds (ajwain) • asafoetida (hing) • turmeric powder • red chili powder • Salt to taste • baking soda • Cooking oil as needed (for deep frying) • Water • For the potato filling: • large boiled and mashed potatoes •

large potatoes • onions • large green chili peppers • chopped cilantro • chickpea flour (about 240 grams) • salt • red chili powder • turmeric powder • garam masala • carom seeds (ajwain) • baking soda (for the chickpea flour batter) • dried mint powder •

boiled potatoes (about 225 grams) • chopped green chilies • Salt to taste • chickpea flour (besan) (about 60 grams) • water (240 ml) • Oil as needed for frying the vada • pav buns • roasted peanuts, lightly crushed • Red chili powder to taste

chickpea flour (besan) (about 180 grams) • chopped spinach (about 30 grams) • chopped fenugreek leaves (methi) (about 15 grams) • ginger, garlic, and green chili paste • carom seeds (ajwain) • ground coriander • Salt to taste • Red chili powder to taste • water (about 120 ml), plus more as needed • Oil, as needed, for frying

urad dal (about 250 grams) • plain yogurt (about 1 kilogram) • cumin powder • coarsely ground black pepper • asafoetida (hing) • Salt, to taste • powdered sugar (for topping the Dahi Vada) • black salt • roasted cumin powder • roasted red chili powder • Mustard oil, as needed, for frying the vadas • Tamarind chutney,

Ingredients for Vada • split urad dal (about 250 grams) • Vegetable oil, for frying • Ingredients for Sambar • split toor dal (about 150 grams) • small bottle gourd, finely chopped • onions, roughly chopped • tomatoes • curry leaves • mustard seeds • sambar masala • Salt, to taste •

urad dal (about 200 grams) • fresh fenugreek leaves (methi) (about 15 grams) • green chilies, finely chopped • piece ginger • baking soda • asafoetida (hing) • Salt, to taste • Oil, as needed, for deep frying

sabudana (tapioca pearls) • boiled potatoes • green chilies • little chopped cilantro • piece of ginger • Salt to taste • Oil

pearl millet flour (about 250 grams) • white sesame seeds • fresh fenugreek leaves (methi) • green chilies • garlic cloves • ginger • buttermilk (about 240 ml) • turmeric powder • coriander powder • garam masala • sugar • red chili powder •

potatoes (boiled) • garlic cloves • green chilies • dried red chilies • cilantro (about 100 grams) • chickpea flour (about 200 grams) • ground coriander, red chili powder • asafoetida, turmeric • garam masala • Salt to taste • Oil as needed for frying • lemon juice

sabudana (tapioca pearls) (about 320 grams) • boiled potatoes • peanut powder (about 65 grams) • green chilies, finely chopped, and 1 piece of ginger, grated • curry leaves • turmeric powder • red chili powder • cumin seeds • Salt to taste • coriander powder • Ghee or vegetable oil for frying

medium potatoes • ground coriander • chickpea flour (about 300 grams) • whole coriander seeds • fennel seeds • red chili powder • garam masala • green chilies • Cilantro, • Salt, to taste • Oil, as needed for frying • green peas (about 250 grams) •

Ingredients for the stuffing: • boiled potatoes • grated ginger-garlic • small bell pepper, finely chopped • Salt to taste • red chili powder • masala seasoning mix • dried mango powder (amchur) • little chopped cilantro • Ingredients for the vada pav: • chickpea flour (besan) (about 240 grams) • Salt to taste •

potatoes • onion • chickpea flour (besan) (about 24 grams) • salt • red chili powder • vada pav chutney • oil (for the spice mix) • oil (about 300 ml) (for frying) • curry leaves • mustard seeds • dried mango powder (amchur) • dinner rolls (pav) •

sabudana (tapioca pearls) • water (about 120 ml) • peanuts • boiled and grated potatoes • grated ginger • green chili, made into a paste • black pepper powder • Salt to taste • chopped cilantro • sugar • Oil as needed for frying